Chicken Pakora | Chicken Pakoda | Kitchenstagram
Crispy, golden and bursting with flavour, Chicken Pakora is a much-loved Indian snack that never fails to impress. Juicy pieces of chicken are marinated in aromatic spices, dipped in a gram flour batter and fried to perfection for that irresistible crunch. Each bite delivers a balance of spice, warmth and a subtle nuttiness from the chickpea flour coating.
Perfect for rainy days or cozy evenings, these pakoras are a favourite during the winter and festive seasons. They’re not just starters- they can easily steal the show as the main dish, especially when served hot with Mint Chutney or Green Chutney or Sweet Chili Sauce.
The best part? You can prepare them in advance and still enjoy that crispy texture later. Whether for a family lunch, get together or party platter, these gluten-free chicken fritters are guaranteed to be a hit. Once you taste their crunchy coating and juicy inside, you’ll understand why Chicken Pakora remains a timeless street food classic across India.
Ingredients needed for Chicken Pakora:
• Chicken: The key to perfect juicy chicken pakoras lies in using fresh, tender, boneless pieces of chicken thighs or you can use breast pieces for a leaner option.
• For 1st Marination: For the 1st marination you’ll need kashmiri chili powder, turmeric powder, garam masala, ajwain, kasuri methi, yogurt, a dash of lime juice, ginger-garlic & green chili paste, salt and oil to create a flavourful coating that infuses the chicken with warmth and aroma.
• For 2nd Marination: For the 2nd marination you’ll need gram flour, rice flour and cornstarch to achieve a perfectly crisp outer layer.
• Oil: Vegetable oil is needed for deep fry.
Serving Suggestions:
Chicken Pakoras make a perfect evening snack, best enjoyed hot and crispy with a flavourful dip of your choice. Pair them them with Green Chutney or Sweet Chili Sauce or classic tomato ketchup for a delicious combo. For a spicy kick try our Green Chili Hot Sauce. They also go wonderfully with a hot cup of masala chai. You can serve these golden bites as a side dish alongside your favorite Indian meal or festive spread.
How do I reheat Chicken Pakoras:
To reheat chicken pakoras, place them on a baking tray and warm in a preheated oven at 180°C for about 10-12 minutes until crisp and hot. Avoid microwaving as it makes the pakoras soft and chewy instead of crispy. Once reheated, serve immediately with your favourite chutney or dip to enjoy that freshly fried flavour all over again.
Ingredients
• 250 gm Chicken thigh fillets, boneless & chopped into bite size pieces
• Salt to taste
• 1/4 tsp Turmeric powder
• 1 tsp Garam Masala
• 1 tsp Kashmiri chili powder
• 1 tbsp Yogurt
• 1 tbsp Ginger-Garlic-Green chili paste
• 1/2 Lime juice
• 1 no. Egg
• 1 tbsp Oil
• 1 tsp Ajwain, crushed
• 1 tsp Kasuri Methi, crushed
• 1/4 cup Cornflour
• 1/4 cup Gram flour
• 1 1/2 tbsp Rice Flour
• Oil, for deep frying
To Serve:
• Chaat masala
• Onion rings
Preparation
- Step 1: In a mixing bowl, combine chicken pieces, salt to taste, turmeric powder, garam masala, kashmiri chili powder, yogurt, ginger-garlic-green chili paste, lime juice, egg, oil, crushed ajwain and crushed kasuri methi, mix everything properly. Marinate the chicken for 20-30 minutes.
- Step 2: Just before frying add gram flour, rice flour and corn flour to the marinated chicken and mix well.
- Step 3: Heat oil for frying in a wok over medium-high heat. Once the oil is hot, drop each piece of chicken with a little mixture attached. Fry on medium-high heat for 6-8 minutes or until golden brown and crispy, stirring frequently so they fry evenly from all sides and the chicken properly cooks through. Drain over paper towels.
- Step 4: Immediately sprinkle chaat masala over the pakora and toss well. Serve hot with ketchup and onion rings. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.